This is a mild creamy curry with loads of flavour. Perfect as a low-carb meal on its own, or serve it over a bed of rice.

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Max Servings:
6
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Ingredients

Directions

  • Heat ghee in a large pot over medium heat; cook and stir onion until tender, about 5 minutes. Stir garlic, curry powder, cumin, ginger, salt, turmeric, cardamom, cinnamon, cayenne pepper, and nutmeg into onion; cook and stir until fragrant, about 1 minute.

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  • Stir chicken into onion mixture; cook for 2 minutes. Stir carrots, coconut milk, cashews, and tomato paste into chicken mixture; simmer for 5 minutes. Stir cauliflower into chicken mixture; simmer, covered, until vegetables are tender and chicken is cooked through, about 5 minutes.

  • Stir peas, red bell pepper, and cream into chicken mixture; reduce heat to low, cover, and simmer until heated through, about 10 minutes.

Cook's Note:

Increase the heat by adding additional cayenne pepper.

Nutrition Facts

402.01 calories; 15.28 g protein; 24.34 g carbohydrates; 29.51 g fat; 59.63 mg cholesterol; 775.92 mg sodium.Full Nutrition


Reviews (3)

Read All Reviews

Most helpful positive review

taelsa223
02/25/2018
Everyone loved it! I didn't make any changes to it and it turned out perfect! I'm going to make this a regular weeknight dinner:D
(1)

Most helpful critical review

virgi
09/20/2018
This was good. I would make it again using more chicken no peas and would serve on rice. Needs a little more salt.
4 Ratings
  • 5 Rating Star 3
  • 4 Rating Star 1
taelsa223
02/25/2018
Everyone loved it! I didn't make any changes to it and it turned out perfect! I'm going to make this a regular weeknight dinner:D
(1)
Hildy T
06/16/2018
Really lovely dinner!
virgi
09/20/2018
This was good. I would make it again using more chicken no peas and would serve on rice. Needs a little more salt.